Super Easy Mexican Beef and Rice Skillet

Name: Super Easy Mexican Beef and Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 pound ground beef; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 tablespoon tomato paste; 1 tablespoon taco seasoning; Salt and pepper to taste; 1 cup parboiled white rice; 1.5 cups beef broth (more as needed); 1 jar (16 oz) chunky salsa; 1 can (15 oz) black beans, drained and rinsed; 1 cup sweet corn (canned or frozen); Optional toppings: shredded cheese, lime wedges, chopped tomatoes, cilantro, avocado, sour cream, tortilla chips

Jump to Recipe

The first time I made this Mexican Beef and Rice Skillet, I was a newlywed juggling a job, night classes, and a very limited pantry. I needed something filling, flavorful, and fast. This recipe quickly became a weeknight staple—it came together with basic ingredients, tasted incredible, and didn’t leave a mountain of dishes in the sink.

If you’re just starting your cooking journey, this recipe is a perfect entry point. It uses everyday ingredients, comes together in one skillet, and is hard to mess up. Plus, it’s packed with wholesome protein, veggies, and fiber-rich rice and beans, making it a balanced and satisfying meal.

Why This Recipe is Special

It’s a true one-pot wonder: everything cooks in one pan, making clean-up a breeze.

It builds layers of flavor by browning the meat and using aromatic veggies and spices.
Flexible and forgiving—swap in what you have on hand and still get delicious results.
Great for meal prep and beginner cooks wanting to build kitchen confidence.

Mild enough for kids but easy to spice up for heat lovers.

Ingredients and Preparation

Ground Beef
Provides hearty flavor and protein. If you prefer leaner options, ground turkey or chicken work great too.

Rice (preferably parboiled white)
Gives the dish body and absorbs all the amazing flavors. Avoid pre-cooked rice—it’ll turn the dish mushy. Brown rice can be used but will require more liquid and cooking time.

Chunky Salsa
Acts as both a flavor booster and moisture source. Choose mild for a kid-friendly version, or go hot for some kick.

Tomato Paste
Adds richness and deep umami flavor.

Onion & Garlic
Aromatics that lay the flavor foundation. Essential for savory depth.

Bell Peppers (red and yellow)
Bring sweetness, crunch, and color. You can substitute green peppers or even zucchini.

Corn (canned or frozen)
Adds a pop of sweetness and texture. Fresh corn off the cob is also excellent in season.

Black Beans
Offer creaminess and extra protein. Substitute with kidney beans or pinto beans if needed.

Beef Broth
Helps cook the rice and adds savory flavor. Veggie broth works too.

Olive Oil
Used for sautéing; helps develop flavor during browning.

Taco Seasoning
A blend of spices that defines the dish’s Tex-Mex flair. Use store-bought or make your own for control over spice levels.

Salt & Pepper
Essential seasonings to balance and enhance flavors.

Optional Toppings

Shredded cheese, lime wedges, chopped tomatoes, cilantro, avocado, sour cream, and tortilla chips—these take it to the next level.

Step-by-Step Instructions

Step 1
Heat olive oil in a large skillet over medium-high heat. Add chopped onion and sauté for about 2 minutes until softened. Then stir in minced garlic and ground beef. Cook the beef until it’s fully browned, breaking it apart with a spatula as it cooks.

Step 2
Once the beef is browned, stir in diced red and yellow peppers. Let them cook for another minute to slightly soften.

Step 3
Add tomato paste, taco seasoning, salt, and pepper to the skillet. Stir well to coat the beef and veggies, and cook for about 1 minute until everything smells fragrant and the tomato paste darkens slightly.

Step 4
Add uncooked rice, salsa, black beans, corn, and beef broth. Stir everything together until well combined and bring it to a gentle simmer.

Step 5
Cover the skillet with a lid, reduce the heat to low, and let it simmer for about 15 minutes. Avoid lifting the lid too often. Check around the 12-minute mark to make sure there’s still enough moisture. Add a bit more broth if it looks too dry.

Step 6
Once the rice is tender and has absorbed most of the liquid, remove the skillet from heat. Sprinkle shredded cheese on top and cover for a few more minutes until melted.

Step 7
Serve hot, with your choice of toppings like lime wedges, sour cream, and tortilla chips. Enjoy straight from the skillet or spoon into bowls.

Beginner Tips and Notes

Don’t pre-cook the rice: It’s meant to cook in the skillet. Pre-cooked rice will turn the dish into soup.
Browning is crucial: Browning the meat and onions enhances flavor. Don’t rush this step.
Avoid dry rice: If your skillet dries out before the rice is tender, just add more broth or water gradually.

No beef? No problem: Ground turkey, chicken, or even plant-based crumbles can substitute nicely.
Spice control: Stick with mild salsa and skip chili powder for kids or spice-sensitive eaters. Add heat with hot sauce or chili flakes later.

Serving Suggestions

Pair with: A fresh tomato cucumber salad or a quick coleslaw adds crunch and freshness.

Add-ons: Tortilla chips, guacamole, lime juice, or sour cream make it feel like a Tex-Mex feast.
Storage tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave with a splash of broth to loosen it up.

Engagement Features

This skillet meal is more than just dinner—it’s a stepping stone for beginner cooks to feel confident and creative in the kitchen. If you try it, I’d love to hear how it turned out. Did you use a different protein? Maybe added more spice? Drop your tweaks and results in the comments—we learn best when we share.

Let’s turn the weeknight dinner struggle into something joyful and delicious—one skillet at a time.

FAQ About Mexican Beef and Rice Skillet

Can I use brown rice instead of white rice?

Yes, you can use brown rice, but keep in mind it will require a longer cooking time and possibly more liquid. For best results in a quick meal, use parboiled white rice that cooks in 10–15 minutes.

Is it okay to use ground turkey instead of ground beef?

Absolutely. Ground turkey is a leaner alternative and works perfectly in this recipe. Just ensure it’s cooked thoroughly during the browning stage.

What if I don’t have taco seasoning?

You can make a simple homemade blend with chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt. This gives you full control over the flavor and spice level.

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